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Buttrig, cremig und perfekt für ein
leckeres Frühstück im V
oraus
WURST- UND SPINAT-QUICHE
ANLEITUNG
VORBEREITUNGSZEIT
15 Min
GARZEIT
45 Min
ZUTATEN
PORTIONEN
6
WURST- UND SPINAT-QUICHE
Kochspray
3 (240g) Sweet Italian Sausage
340g Babyspinat
1 Tasse geriebener Cheddar
¼ Tasse geriebener Parmesan
2/3 Tasse fettarme Milch
¼ Tasse Sahne
5 große Eier
¾ TL Speisesalz
TL gemahlener
schwarzer Pfeffer
1 Prise frisch geriebene
Muskatnuss
1 HEIZEN Sie die Heißluftfritteuse auf 175 °C VOR.
Besprühen Sie eine Kuchenform mit Öl.
2 BRATEN Sie die Wurst in einer großen Pfanne bei
mittlerer Hitze, etwa 5 Minuten.
3 FÜGEN Sie den Spinat hinzu und reduzieren Sie
die Hitze auf niedrig; etwa 7 Minuten kochen
lassen. Spinat gut abtropfen lassen.
4 Die Spinat-Wurst-Mischung gleichmäßig in der
Auflaufform VERTEILEN und mit dem geriebenen
Cheddar und Parmesankäse belegen.
5 VERQUIRLEN Sie Milch, Sahne, Eier, Salz,
schwarzen Pfeffer und Muskat.
6 GIESSEN Sie die Eiermischung in die Form
und garen Sie sie 35 bis 40 Minuten lang, bis die
Mitte fest geworden ist.
7 SCHNEIDEN Sie die Quiche in 6 Stücke und
servieren Sie sie.
18
WURST- UND SPINAT-QUICHE
15


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